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Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin

A. O. A., Farimin and Nordin, Endut (2009) Physical Properties Of Powdered Roselle-Pineapple Juice - Effects Of Maltodextrin. In: The Proceeding of National Conference on Postgraduate Research (NCON-PGR) 2009, 1st October 2009 , UMP Conference Hall, Malaysia. pp. 90-97.. (Unpublished)


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A study was conducted using LabPlant SD-06 Spray Dryer to produce spray-dried rosellepineapple powder. Roselle calyces and pineapples were extracted under optimum condition. Three different maltodextrin DE 10 concentrations (3%, 5% and 10%) were added (w/w) as the encapsulating agent prior to spray drying. Inlet temperatures were varied at 140 oC, 160 oC and 180 oC respectively and the outlet temperature was set at 80 oC. The spray-dried roselle-pineapple powder were analysed for moisture content, dissolution, water activity and hygroscopicity. The results indicated that maldodextrin concentration and inlet temperature had significant effects on the percentage of yield. Extracts with 10% maltodextrin gave the highest percentage of yield and produced less sticky film at the wall of the dryer chamber. At 180 oC, juice with 10% of maltodextrin produced the finest powder. When inlet temperature and the percentage of maltodextrin increased, the moisture content, dissolution and water activity decreased and its hygroscopicity increased.

Item Type: Conference or Workshop Item (Speech)
Uncontrolled Keywords: Spray drying; Roselle-pineapple; Maltodextrin; Fruit powder; Physical properties
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Depositing User: Juriyati Jaafar
Date Deposited: 04 Aug 2011 04:16
Last Modified: 25 Jul 2018 04:25
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